Chicago Seafood and Specialty Food Show 2014

Tuesday September 16, 2014

10 am to 6 pm at the Grand Ballroom of Chicago's Navy Pier

#FFGShow2014

During the show, you will have the opportunity to taste and learn from over 140 of the finest Seafood and Specialty Food Companies from the U.S. and around the world (Please see below for the current list of companies). You will also have the opportunity to work with your hands and minds during interactive contests and breakout sessions. All contests and breakout sessions will take place during the show. Please see below for the schedule and list of all breakout sessions and contests.

FREE ADMISSION & VALET TO ALL OF OUR CUSTOMERS & CULINARY STUDENTS

RSVP

Click Here to RSVP and Sign-up for Contest and Breakout Sessions

SCHEDULE OF EVENTS

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SALMON FILLET CONTEST

Sponsored by Skuna Bay Salmon - All Day at Booth 419

The Chef with the best yield filleting one fish, gets an all expense paid trip to visit the Skuna Bay farms, hatchery and processing facility on Vancouver Island B.C. We are also able to squeeze in some fishing on the Gold River with the guides from the beautiful lodge you get to stay in.

GROWING GREAT CHOCOLATE WITH CALLEBAUT

Sponsored by Barry Callebaut - 11 AM

Learn the art of chocolate from Chef Emma Afshin, Barry Callebaut Technical Advisor. The chef will visit both the savory and sweet sides of Mycryo (cocoa butter) searing scallops, then tempering chocolate and creating chocolate treats.

FOLLOW THAT FOIE GRAS...MOULARD DUCK EVISCERATION

Sponsored by La Belle Farms - 12 pm

Bob Ambrose from La Belle Foie Gras will break down a duck remove the Foie Gras and give an in-depth seminar on how Foie Gras is produced, what to look for and how to clean it properly.

SALT, CULTURES AND MOLD: AN ARTISAN TRADITION

Sponsored by Creminelli Fine Meats - 12:30 pm

Cristiano Creminelli who comes from a family of artisian meat producers dating back to the 1600s, presents us with the artisan skill of Chacuterie.

OLD 1871 OYSTER SHUCKING COMPETITION

Sponsored by: Ballard Fish & Oyster - 1:00 pm (Main Stage)

Be the fastest shucking 12 oysters and win a trip to visit the OLD 1871 farms and processing facility in Virginia.

Minnesota honey PLANT SEX - THE FLOWERS AND THE BEES

Sponsored by Ames Honey Farm - 1:30 pm

Brian Fredericksen coaxes flavors from nature that the rest of us modern humans don’t know are there. He was once a 3M research engineer, with many patents to his credit. One day he decided the point of life was to know the world outside a cubicle. He started Ames Farm, a grand experiment dedicated to bottling raw, local honey in tiny batches.

SUSTAINABLE AQUACULTURE PANEL

Sponsored by the Soy Aquaculture Alliance - 2:00 pm

Monitored By: Michelle Parker, Vice Preseident, Great Lakes & Sustainability, John G. Shedd Aquarium

Featuring: Dr. Steven Hart Executive Director, Soy Aquaculture Alliance; Jamees Diana Ph.D., Professor and Director, Michigan Sea Grant; Norman McCowan, President/CEO Bell Aquaculture; Dr. Michael Rubino, Director of teh Office of Aquaculture, NOAA; John Connelly, President, National Fisheries Institute

Aquaculture is a hot button topic in the sustainable seafood world, but in the Midwest, sustainable aquaculture is all around and provide some of the most delicious fish you can get locally! This panel will feature representatives from all aspects of the aquaculture community and discuss what makes aquaculture sustainable, what’s on the horizon for advancements in aquaculture, and tackle the big issues facing this growing industry.

SUSTAINABILITY WITH A LITTLE HELP FROM YOUR COMMUNITY PANEL

Sponsored by the John G. Shedd Aquarium - 2:45 pm

Monitored By: Aislinn Gauchay, Manager of Great Lakes & Sustainability, John G. Shedd Aquarium

Featuring: Paul Fehribach, Executive Chef/Owner, Big Jones (Right Bite Partner); Justin Hall, Head Chef/Owner, FIG Catering (Right Bite Partner, Slow Food Chicago "Snail of Approval" Recipient); Sarah Hidder, Development Associate, Green Chicago Restaurant Coalition; Jessica Redmayne, Sourcing Manager, Fish Choice; Jeanine Wise, Treasurer, Slow Food Chicago Board of Directors, Sous Chef, Eataly

Members of Chicago’s world class culinary community alongside representatives from the sustainable food nonprofit sector unpack the benefits of running a sustainable culinary enterprise and the resources available to help you do it! Sustainable practices and menus can not only be achieved with help and support from your community, but they can also help tell your story and drive benefits! You’ll leave this panel with easy to use tools, resources and contacts to help you take the next step in greening and growing your operations.

THE LOBSTER ACADEMY SEMINAR & CONTEST

Guest Speaker Dr. Robert Bayer, Acadmic Dean / Executive Director The Lobster Academy - 3:30 pm

Dr. Bayer has been involved in lobster research for over 20 years and since 1995 has been Executive Director of the Lobster Institute, located on the campus of the University of Maine. His primary interests are in the areas of lobster nutrition, management and pathology. He obtained his B.S. in 1966 and his M.S. in 1968 from the University of Vermont, and his Ph.D. in 1972 from Michigan State University.
Dr. Bayer has provided outreach services to lobster-related businesses - including pound owners, processors, and distributors, received the University of Maine's Presidential Public Service Award in 1988, and became executive director of the Lobster Institute in 1995. In addition he was a primary consultant to the Long Island Sound lobstermen following the catastrophic die-off of lobster stocks there in 1999 and he initiated the Lobster Institute's annual Canadian/U.S. Lobstermen's Town Meeting in 2004.

WINNER - All expenses paid trip to the Lobster and Salmon Academy hosted on the World Famous Bay of Fundy in New Brunswick, Canada 2015